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We know of what we speak or simply: We love a Hobart!
March 2, 2009 - Taste Buds
THE TASTE Buds have built a reputation - small as it may be - by eating at restaurants across the Ohio Valley and giving our loyal readers our humble opinions.
Some of you may have wondered what make us so highly qualified to be experts in this field, so we now present you with our litany of "qualifications."
Both Buds have spent some time in the food service sector. While we are not or have not in any way been mainstays in the industry (i.e. our days of lugging trays full of food to hungry customers and dealing with cranky chefs, we have done our share of catering to the masses.
Both Buds had early "careers" scooping ice cream at local parlors. Bud Tricia had put in four years scooping cones and hand packing quarts of frozen deliciousness at Walker's Homemade Ice Cream in Colerain (Check out the pic at right - and a heart felt thank you to the "alert reader" who sent it in!) At that time, customers were charged by the dip which ran 40 cents, 80 cents and $1.10 for one, two and three dip cones!
Showing her age, isn't she?
Still, serving hoards of Little League teams and families coming in for after-dinner treats taught her to dip with the best of 'em and keep her cool under pressure.
Bud Em's dipping career began at Dad's Sweet Tooth.
She wishes they only had ice cream - trying to avoid that temptation was hard enough. Sadly, there was more...MUCH more!
Ice cream, cakes, muffins, pastries, chocolates, fudge, a small deli counter with chicken salad, lunchmeats, cheeses, soups and - deep sigh - fresh baked bread.
Just a hot bed of calories and cellulite waiting to happen, Em maintains that she should have received hazardous duty pay in addition to the minimum wage.
Aside from their stellar stints as Big Dips, both also have more experience in the ever-thriving food industry. Bud Tricia was off to Cedar Point and a summer of hocking handcut French fries at the Hot Potato and Bud Em racked up three years of experience in the fast-paced world of fast food at Rax Restaurant.
Can we just say here how much we miss Rax! What we wouldn't give for a BBC or Philly Melt combo! Our kingdoms for an Uncle Alligator meal!
Rax was Bud Em's very first job when she was 17(Also captured on film above.) Though it has been quite a long time since she was slinging beef, she has many, many fond memories of the place.
Topping the list has to be using the microphone on the front counter to relay sandwich orders to the line cooks.
Nothing gave her more pleasure when taking an order than leaning over the mike and saying (in her most seductive voice) "King Rax" or "Works Burger." It was very empowering.
It was an amazing time, but Bud Em didn't stop there. After Rax and Dad's she spent some time delivering pizza for Papa John's and finally ended her rewarding food career as a waitress at Greco's in Wheeling.
That's right. She holds the knowledge of how to prepare such delicious novelties as the dessert pizza and the amazing house dressing. Mwuuhahahaha (evil laugh!)
These experiences gave us a world of insight into the world of industrial kitchen appliances and the greatest of them all - Hobart!
We love everything Hobart-related and, truthfully, refer to all individual industrial kitchen aids as Hobarts! Bud Tricia fell in love with the Hobart while watching potatoes spin around a Hobart machine for a rough peel before transferring them into a Hobart cutter and fryer.
Bud Em will never forget the summer when she became REALLY acquainted with the Hobart slicer.
It was a sweltering July morning and Dennis L. (his name has NOT been changed for protection...the punk!) , who was SUPPOSED to work the slicer didn't show up. Em was the only other employee over 18 (required age of using such potentially dangerous equipment) so she got stuck with the job.
She turned out to be more efficient than any other slicer in history and consequently spent the rest of the summer on the back line with the beef.
It was an OK gig, but she really missed that microphone.
Hey! Here's a recipe that your don't need a Hobart to make!
1 pound lean ground beef
Heat oven to 350 degrees. Grease a 9 x 13 inch baking dish and set aside. In a large skillet, brown beef until no pinkness remains. Drain. Add onion, celery and celery leaves. Cook for 5 minutes. Stir in soup, milk, Worcestershire sauce, salt and pepper. Boil potatoes in salted water for 3 minutes. Place 1/2 the potatoes in prepared dish. Spoon 1/2 the meat mixture over potatoes. Repeat with remaining potatoes and remaining meat mixture. Cover and bake for 1 hour.
Mary T. Smith, Martins Ferry
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Here is a rare and candid snapshot of Bud Em early in her Rax career. See how she rocks the visor and vinyl apron!